For this week, the theme for the Blogging Marathon is GF, Paleo or Vegan. This is so close to my heart as I have been into gluten free and paleo for the past two years. Before I talk about the recipe, I would like to clear something first. All paleo recipes are gluten free but not all gluten free recipes are paleo. Paleo uses very little carb, but there is no restriction on carb content with gluten free. So when oats, millet and other gluten less flours are used in gluten free diet, only nut flours, coconut flour which are very less in carbs are used in paleo. The first day, I am making a gluten free cookie with millet flour and oats. This recipe can also be termed as vegan if you use vegan choco chips. There is no dairy in the recipe. You can even go for peanut butter chips instead of choco chips to make it vegan.
The recipe is so simple to make and doesn’t use lots of fat. The jaggery syrup brings together the cookie dough and the cookie can be either made soft or crisp. I have made them so crisp, but if you reduce the baking time, it will turn out softer. That depends upon how you like the recipe. Make palm jaggery syrup in bulk and refrigerate. You can use it whenever you are baking cake or cookie. Last time I wrote about the syrup, I got so many queries on how to make it. I have given it in the recipe too. I made my lot with 2 kg of dark palm jaggery and I have been using it for the last three months in all my baking. It has such a wonderful earthly flavour and it really goes well with baking. So next time you bake something, try it with palm jaggery. You won’t return back to refined sugar. I made a small batch which gave 10 cookies and my daughter is extremely happy with them. Even hubby tasted one and gave a thumbs up.
Pearl Millet / Kambu Flour – 3/4 cup
Quick Cooking Oats / Rolled Oats – 1/2 cup
Dark Palm Jaggery Syrup – 1/4 cup
Baking Powder – a pinch
Coconut Oil – 2 tbs
Choco Chips – 1/3 cup
Preheat oven to 175C.
In a bowl, mix together pearl millet flour, oats and baking powder.
Add in the coconut oil and jaggery syrup and mix to form a thick dough.
Add the choco chips and mix until it is evenly distributed in the dough.
Divide the dough into 10 equal portions.
Shape each into a flat cookie.
Bake in preheated oven for 15 – 20 minutes.
Cool on wire rack and store in air tight jar.
To Make The Syrup:
Add a little water to palm jaggery and set aside until it is soft.
Now heat it and allow it to boil until frothy. Make sure to mash it to dissolve.
Strain the syrup and transfer to a jar.
Cool. Use it in the recipe.